Recipe
Red Velvet Cake W Cream Cheese Frosting Recipe
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Jkstern / All my dishes 1 year, 4 months ago
A Southern Classic!
Prep:30m Cook:30m Servings:68
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 Jkstern |
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Fans
Ingredients
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting, recipe follows
- Crushed pecans, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer or hand Mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans.
- Place the pans in the oven evenly spaced apart.
- Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
- One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand.
- Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.)
- Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
- Sprinkle the top with the pecans.
- Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 4 cups sifted confectioners' sugar
- 2 sticks unsalted butter (1 cup), softened
- 1 teaspoon vanilla extract
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
- Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low.
- Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
- Store in the refrigerator until somewhat stiff, before using.
- May be stored in the refrigerator for 3 days.
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Viewing Red Velvet Cake W Cream Cheese Frosting Recipe
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Average score: 4.9 / 5
No. of ratings: 7
No. of ratings: 7
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dariana 1 year, 1 month ago said:
This was delicious! Thanks for sharing.
evsma 1 year, 1 month ago said:
YUM! I was making this cake for a friend to take with her on a weekend getaway, and I sampled a bit of the batter, just to make sure it was okay... I could have sucked it up with a straw!! Delicious! And, the icing... I am an icing recipe doubler, and I didn't this time, and I still had leftover. A perfect cake recipe! Loved this. (I did skip the nuts.)
sunny 11 months, 3 weeks ago said:
WOW - this is decadent!
bondc 10 months ago said:
Oh yes.
kjroxx 8 months, 1 week ago said:
I made this yesterday - I had never even heard of it before - and it was beautiful! It was also such a visually impressive cake that someone asked me where I bought it...
annieamie 6 months, 3 weeks ago said:
I can't wait to try your recipe! I love red velvet cakes and always wanted to try making one but never had a decent recipe until now! Thanks so much for posting this recipe.
rasputendebarry 2 months ago said:
Sounds like a really good recipe. Maybe I'll give it a shot one of these days. YOu folks are sure giving me some new recipes to try that are all good ones. I'm grateful and so are my friends. LOL Thanks